The Effect of the Creative Model on Students' Creativity and Learning Outcomes in the Basic Culinary Course at Dalung Tourism Vocational High School

Authors

  • Sayu Sindy Universitas Dhyana Pura
  • Ni Made Erpia Ordani Astuti Universitas Dhyana Pura
  • I Gusti Ayu Ika Monika Prastyandhari Universitas Dhyana Pura

Keywords:

Creative Problem Solving, Creativity, Learning Outcomes, Culinary Basics

Abstract

The underlying problem addressed by this study is the low levels of creativity and learning outcomes among students in the ‘Fundamentals of Culinary Arts’ subject, due to teaching methods that remain teacher-centred. It is believed that the implementation of the Creative Problem-Solving learning model can address this issue. The aim of this study is to analyse the effect of the Creative Problem-Solving learning model on the creativity and learning outcomes of Year 10 students in the Culinary Arts class 1 at Dalung Tourism Vocational School. This study employed a quantitative approach using simple linear regression analysis. Data were collected by a questionnaire to measure creativity and a test to assess students’ learning outcomes. The results indicate that the Creative Problem-Solving learning model has a positive and significant effect on students’ creativity, with a significance value of 0.000, which is less than 0.05. Furthermore, the Creative Problem-Solving learning model also had a positive and significant effect on students’ learning outcomes, with a significance value of 0.000, which is less than 0.05. These findings indicate that the better the implementation of the Creative Problem-Solving learning model, the greater the improvement in students’ creativity and learning outcomes in the subject ‘Fundamentals of Culinary Arts’. Consequently, the Creative Problem-Solving learning model can be used as an alternative teaching method to enhance students’ creativity and learning outcomes.

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Published

2026-08-31

How to Cite

Sindy, S., Astuti, N. M. E. O., & Prastyandhari, I. G. A. I. M. (2026). The Effect of the Creative Model on Students’ Creativity and Learning Outcomes in the Basic Culinary Course at Dalung Tourism Vocational High School. JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA, 5(2), 455–470. Retrieved from https://jurnal.undhirabali.ac.id/index.php/jakadara/article/view/5814

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Vol. 5 No. 2 (2026): JAKADARA: JURNAL EKONOMIKA, BISINIS, DAN HUMANIORA

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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.